Every night after a very long day at work, on my dreary drive home I fantasize about what I'm going to eat when I get home. Usually it involves salad, sweet potatoes, tahini, and possibly oatmeal (maybe all together??). Every once in awhile, though, I fantasize about this recipe. The gooey dates and the tart berries are the perfect indulgence after such a long day. Sometimes I just skip dinner altogether because, you know what, I'm an adult and I can do-what-I-want. Luckily, this dish is SO easy to make. As soon as I get home I whip it up and within minutes I'm enjoying all the chocolate-y gooey-ness that, as an adult, I deserve to have at night. The best thing about this? It's low in fat, unlike many other raw desserts. It is high in the good kind of carbohydrates, which means it's energy boosting without the crash, and the cacao gives you a boost of magnesium, which helps you relax and get to sleep when it's time for bed. Who doesn't love that??

Chocolate Brownie Cake With Raspberries [Vegan]

$2.99
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Serves

1 - 2

Ingredients

For the brownie base
  • 1/4 cup walnuts, soaked
  • 1 T cacao powder
  • 2 medjool dates, soaked and pitted
  • pinch sea salt
For the fudge filling
  • 4-6 medjool dates, soaked and pitted
  • 2 T cacao powder
  • 1 T water
  • 1 t vanilla

Preparation

For the brownie base
  1. Process all of the ingredients in a food processor, blender or mini chopper until a crumbly mixture forms.
  2. Press down into a pie dish until evenly distributed.
For the fudge filling
  1. Place the ingredients in a food processor, blender or mini chopper and process until a paste forms.
  2. Spread over the top of your crust.
  3. Garnish with fresh raspberries and serve!!


About The Author

Katie Higgins

See My Recipes

Katie Higgins writes the vegan blog, Chocolate-Covered Katie, where she creates recipes with three things in mind: Healthy. Vegan. Delicious. Katie refuses to believe that a person must sacrifice yummy food in order to be a healthy vegan. We can have our vegan cake (preferably chocolate) and eat it too! On her blog, Katie aims to show that being a vegan is not restrictive; it’s FUN!

Comments

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    1. Doubled the recipe. Used 1/2 tsp almond extract and 1 1/2 tsp vanilla. Cherries instead of raspberries. In wine glasses, it made 3 generous portions.